Start with an egg. The egg in this picture is very small.
I didn’t have a bigger egg to put by its side for comparison.
I selected a small onion so as not to intimidate the egg. I also added a spoonful of olive oil which I had forgotten, though it is quite important, if I forget to mix oil into the dough, the end result can be quite dry. I eat those with butter.
As an afterthought, I added some cumin seeds and some Turkish oily crushed peppers (not hot, but lovely peppery flavour, I’ve been quite keen on them for a while). They had a thing about paparazzi, hence the out-of-focus look.
I had it with “vinete”, my mum’s transsylvanian aubergine dip.
The fillings and the seasoning can vary greatly, though the quantity of what you put in it cannot be much more than what you see here, or the pancake will not stay in one piece (still edible, though! it is very hard to spoil this dish!). I’ve successfully tried with tuna, salmon, ardines, I’m sure you could do roast chicken breast as well, chopped fine, or any other deli meats. Grated carrots or parsnips, even finely chopped cabbage has worked well (the finely grated vegetables are an exception to the quantity thing, a small amount of batter can accommodate a great deal of those, though you end up with something more like a bhaji than a pancake when you fry it, and you need to increase the fat in the pan), and I’ve made cakes with garlic, ginger, hot chillies (great with sour cream or yoghurt dips), black pepper, coriander seeds, mustard seeds. The oil in the batter can be sunflower or whatever, and frying is great in goose or duck fat or in coconut oil as well. Simple, fast, gluten-free and tasty. Oh, and unlike much of the specifically sold-as-gluten-free stuff that usually tastes bad, it’s also quite cheap.